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Philip Dennis Food Service > Hot Topics > Ambient > A slick review of the oils and vinegars in our range

A slick review of the oils and vinegars in our range

  • Posted by: Alicia Spratley
Oil and Vinegar on Bread

A slick review of our range

With so many oils and vinegars within our ambient range, we talk you through their differences and benefits.

White & Black Truffle Oil:

  • Modern culinary ingredient used to enhance the flavour and aroma.
  • More of a finishing oil than cooking oil as high temperatures alter the flavour.
  • White truffle oil is more garlicky and peppery in flavour, suiting more delicate meats and fish.
  • Black truffle oil is more robust, can be paired with stronger foods and drizzled over meat dishes.
White and black truffle oil
AMAR0115 White Truffle Infused Oil, 1 x 250ml
AMAR0150 Black Truffle Infused Oil, 1 x 250ml

Sesame Oil:

  • Derived from toasted sesame seeds, a distinct nutty aroma and taste.
  • Primarily used for seasoning.
  • Used as a cooking oil in South India, but as a flavour enhancer in Middle Eastern, African and Southeast Asian cuisines.
Sesame Oil
AMAR0200 Sesame Oil, 1 x 2Ltr
AMAR0147 Sesame Oil, 12 x 150ml

Walnut Oil:

  • Rich, nutty flavour, perfect for salad dressings, steaks and fish.
  • Flavour becomes more prominent when paired with actual walnuts.
  • Best used uncooked or in cold sauces as becomes bitter when cooked.
Walnut Oil
CENT0200 Walnut Oil 1 x 500ml

Hazelnut Oil:

  • Made by pressing the oil from hazelnuts and has a nutty but slightly sweet, intense flavour.
  • Popular addition to cookies, cakes and other baked goods.
  • Adds a rich, nutty flavour to sauces and salad dressings.
Hazelnut Oil
CENT0205 Hazelnut Oil, 1 x 500ml

Sherry Vinegar Reserve:

  • A gourmet vinegar made from Sherry, adding both flavour and smoothness to dishes.
  • Can be reduced down and used as a glaze on chicken or duck; very distinctive taste.

Apple Cider Vinegar:

  • Amber in colour and gives the food an almost fruity flavour.
  • Made by fermenting apples in water for a 7-8 month period.
  • Brings out the sharpness and sweetness of surrounding flavours.
Apple Cider Vinegar
CENT0215 Apple Cider Vinegar, 1 x 750ml

Extra Virgin Olive Oil:

  • Liquid fat obtained from pressing whole olives.
  • Extra virgin olive oil is a better alternative when shallow frying due to it smoking at a lower temperature; best used either uncooked or cooked at a low to medium temperature.

Pomace Oil:

  • Olive pomace is extracted from olive pulp after the first press.
  • High smoke point makes it popular preference when cooking.
  • Doesn’t have as much of a flavour as other oils which can be good if you do not want the oil for taste.
Pomace Oil
COCU8005 Pomace Oil, 1 x 5Ltr

Balsamic Vinegar:

  • Very dark, concentrated and intensely flavoured vinegar made from grape must.
  • Although made from grapes, it is not considered a wine because it is not fermented. It is best used after cooking and in mild dishes, so that other flavours can still shine.
Balsamic Vinegar
FILB6007 Balsamic Vinegar of Modena, 1 x 500ml
FILB6020 Balsamic Vinegar of Modena, 1 x 2Ltr

“Remember, our Account Managers are here to support you for any questions or advice needed. Please don’t hesitate to contact us and we will get back to you as soon as possible!”

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Author: Alicia Spratley
Alicia supports our customers and suppliers through Marketing that is reliable and insightful. She adds further value through her study of communications at college, her interest in current food trends and passion for healthy eating.

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